Kale "Carbonara"

By • April 17, 2018 0 Comments

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Author Notes: A last minute dish, perfect for a quick weeknight meal. I served it originally over spaghetti squash, but is of course, even better over real pasta. Brussels Sprouts for Breakfast

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Makes 2 servings

  • 1 bunch lacinato kale (stems removed)
  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 1 pinch red pepper flakes
  • 1 tablespoon course Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 egg yolk
  • 1 cup plain Greek yogurt (fat free or full fat)
  • 1/2 cup Parmesan cheese (grated)
  • salt and pepper
  1. Start by chopping up the kale until it is almost minced.
  2. Heat a saute pan over medium heat and olive oil. Add kale, salt, pepper and red pepper flakes and saute for 3-4 minutes. Add garlic, red wine vinegar and Dijon. You can add a splash of water at this point as well if more liquid is needed to keep it from sticking to the pan.
  3. As kale sautes, combine egg yolk, Greek yogurt, Parmesan, salt and pepper in a bowl. Mix to combine.
  4. When kale is done, turn off heat. Spoon a small amount of the kale mixture into the egg mixture to temper the eggs. Then pour the entire egg mixture into the pan with the kale. Turn heat back on to very low and let warm for 1-2 minutes.
  5. Add pasta or spaghetti squash to pan and mix to combine.

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